Pollo al ajillo – Spanish garlic chicken Recipe
Pollo al ajillo is a simple chicken braised with plenty of garlic and white wine, popular in Spanish homes and tapas bars. The meat is juicy and the sauce is fragrant with garlic, wine, and olive oil. It’s something between pan-fried chicken and roast chicken with sauce, but with a distinct Mediterranean touch.
This classic Spanish dish uses just a few simple ingredients—garlic, white wine, and olive oil—to transform everyday chicken into something deeply aromatic and full of flavor. It’s easy enough for a weeknight dinner yet impressive enough to serve as warm tapas for guests.
Chef's tips
Make sure to brown the chicken well at the beginning; this step builds flavor for the whole sauce. Don’t rush the garlic—keep the heat moderate so it turns golden without burning. If the sauce reduces too much while braising, you can top it up with a little extra stock or water.
How to serve
Serve straight from the pan in the center of the table, with plenty of crusty bread for dipping into the garlicky sauce. A simple green salad with a lemony dressing or some grilled vegetables will balance the richness of the dish.
Ingredients
- chicken thighs on the bone, cut into smaller pieces - 1 kg
- garlic 4 cloves sliced, 4 cloves lightly crushed - 8 cloves
- olive oil for frying - 4 tablespoons
- dry white wine for braising - 150 ml
- chicken stock or water - 100 ml
- bay leaf - 2 piece
- thyme dried leaves or a few sprigs of fresh - 1 teaspoon
- salt or to taste - 1.5 teaspoons
- black pepper freshly ground - 0.5 teaspoons
- parsley finely chopped, for sprinkling - 2 tablespoons
Preparation
- Pat the chicken pieces dry with paper towels and season with salt and pepper on all sides.
- Heat 3 tablespoons of olive oil in a large, wide pan over medium-high heat. Place the chicken skin-side down and fry for 5–7 minutes, until the skin is well browned. Turn over and fry for another 4–5 minutes on the other side.
- Transfer the chicken to a plate. In the same pan add the remaining 1 tablespoon of olive oil, then add the sliced garlic and the crushed cloves.
- Fry the garlic for 1–2 minutes over medium heat, stirring frequently, until it turns lightly golden but not dark (burnt garlic will be bitter).
- Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan. Cook for 2–3 minutes until some of the liquid evaporates.
- Add the stock, bay leaves, and thyme. Return the chicken pieces to the pan along with any juices from the plate.
- Reduce the heat to low, cover the pan, and braise for 20–25 minutes, until the meat is tender and comes away easily from the bone. Turn the pieces halfway through cooking.
- Remove the lid and cook for another 3–5 minutes over medium heat to let the sauce thicken slightly. Taste and adjust the seasoning with salt and pepper if needed.
- Sprinkle the dish with chopped parsley and serve immediately, spooning the pan sauce over the chicken.
Storage
Przechowuj w sosie, aby mięso nie wyschło. Po rozmrożeniu podgrzewaj powoli w garnku pod przykryciem, dolewając odrobinę wody, jeśli sos jest zbyt gęsty.
